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Shopping ListRecipe: Barilla® Tri-Color Rotini Pasta Salad with Roasted Veggies & Parmigiano Reggiano Cheese
Ingredients for 4 people
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- Barilla® Tri-Color Rotini
- 8 tablespoons extra virgin olive oil
- 1 small red onion diced
- 1 small butternut squash diced
- 1 bunch asparagus cut on a thin bias
- 1 head fennel sliced thin
- 2 roasted-red bell peppers diced (or 1 can)
- 2 Portobello mushrooms diced
- Salt and black pepper to taste
- 2 tablespoons lemon juice
- 1 teaspoon fresh oregano chopped
- ½ cup Parmigiano Reggiano cheese shredded
Le Ricette
Barilla® Tri-Color Rotini Pasta Salad with Roasted Veggies & Parmigiano Reggiano Cheese
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First course
First course
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Ingredients for 4 people
Barilla® Tri-Color Rotini
8 tablespoons extra virgin olive oil
1 small red onion diced
1 small butternut squash diced
1 bunch asparagus cut on a thin bias
1 head fennel sliced thin
2 roasted-red bell peppers diced (or 1 can)
2 Portobello mushrooms diced
Salt and black pepper to taste
2 tablespoons lemon juice
1 teaspoon fresh oregano chopped
½ cup Parmigiano Reggiano cheese shredded
Ingredients
Tri-Color Rotini
Try Barilla Classic Blue Box's Tri-Color Rotini. This colorful screw pasta is great for children and goes well with many different sauces and pasta salads.
Try Barilla Classic Blue Box's Tri-Color Rotini. This colorful screw pasta is great for children and goes well with many different sauces and pasta salads.
Preparation 15 minutes preparation + 15 minutes cooking
Bring a large pot of water to a boil.
Cook pasta 1 minute less than package directions.
Drain and toss with 1 tablespoon olive oil; place on a sheet tray to cool.
Roast the vegetables separately on a sheet tray seasoned with salt, pepper and olive oil until they are lightly browned and cooked through.
Once the vegetables are cool, combine pasta and roasted vegetables in a large bowl; add remaining olive oil, lemon juice and oregano.
Toss and combine; top with Parmigiano Reggiano cheese.
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